Curry Receipes


Cauliflower curry



Ingredients:
  • Ginger
  • 1 cup of water
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 1 medium size cauli flower
  • 2 tomatoes
  • 1 onion
  • 3 green chillies
  • chilly powder according to your taste
  • 3 tablespoons of sunflower oil
  • 1 teaspoon cumin seeds (jeera)
  • pinch of asafetida (hing)
  • 6 to 7 Curry leaves
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of urad dal
  • Chopped Coriander leaves

Method:
  1. Chop green chillies, cauliflower, onions, tomatoes, ginger and keep them aside.
  2. Take a pan and heat the oil on a medium high flame.
  3. When the oil is boiled add cumin seeds, mustard seeds, curry leaves, asafetida and urad dal.
  4. It takes atleast 2 mins for the ingredients in the pan to be cooked.
  5. Then add chopped green chillies, ginger and onion to the pan.
  6. Cook until the onions turn golden brown in colour.
  7. Now add chopped tomatoes, cauliflower, turmeric, chilly powder and salt.
  8. Add 1 cup of water to the pan.
  9. Cook for atleast 15 mins with the pan closed with Stirring inbetween.
  10. Garnish with corainder leaves.
Your cauliflower curry is ready to serve.

Peppers Curry (Capsicum Curry)


Ingredients:
  • Ginger
  • 1/4 cup of water
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 3 medium size peppers (capsicums)
  • 1 medium size onion
  • 3 green chillies
  • chilly powder according to your taste
  • 3 tablespoons of sunflower oil
  • 1 teaspoon cumin seeds (jeera)
  • 6 to 7 Curry leaves
  • Chopped Coriander leaves

Method:
  1. Chop green chillies, peppers, onions, ginger and keep them aside.
  2. Take a pan and heat the oil on a medium high flame.
  3. When the oil is boiled add cumin seeds, curry leaves, chopped green chillies, ginger and chopped onions to the pan..
  4. Cook until the onions turn golden brown in colour.
  5. Now add chopped peppers, turmeric, chilly powder and salt.
  6. Add 1/4 th cup water to the pan.
  7. Cook until the peppers loose their rawness.
  8. Garnish with corainder leaves.
Your peppers curry is ready to serve.

Peas Curry


Ingredients:
  • 2 cups frozen fresh peas
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 tea spoon cumin seeds (jeera)
  • 2 tomatoes
  • 1 onion
  • 3 green chillies
  • chilly powder according to your taste
  • 2 garlic pieces
  • 5 to 6 Curry leaves
  • ginger
  • 1 tea spoon Sun flower oil 
  • chopped coriander leaves

Method:
  1. Chop green chillies, onion, ginger, tomatoes and keep them aside.
  2. Take a pan. Add oil and heat on a medium heat. Add cumin seeds, curry leaves, garlic pieces, chopped green chillies, ginger, and onion.
  3. Cook until the onions turn golden brown in colour.
  4. Now add chopped tomatoes, peas, turmeric, salt, chilly powder to the pan. 
  5. Continue cooking until the peas gets well cooked.
  6. Garnish with corainder leaves.
 Your peas curry is ready to be served.


Seeds curry




Ingredients:
  • 1/4th cup Chick peas seeds
  • 1/4th cup Dried peas
  • 1/4th cup Black eye kidney beans
  • 1/4th cup Mung beans
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 tea spoon cumin seeds (jeera)
  • 2 tomatoes
  • 1 onion
  • 3 green chillies
  • chilly powder according to your taste
  • 2 garlic pieces
  • 5 to 6 Curry leaves
  • ginger
  • garam masala powder according to your taste
  • 1 tea spoon Sun flower oil


Method:
  1. Soak all the seeds (Chick peas, Dried peas, Black eye kidney beans, Mung beans) for atleast 6 to 7 hrs.
  2. Chop green chillies, onions, ginger, tomatoes and keep them aside.
  3. Drain water from the soaked seeds.
  4. In a pressure cooker add water until the seeds get immersed.
  5. Cook on high heat.
  6. Continue cooking until you get 4 whistles from the cooker.
  7. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
  8. Take a pan. Add oil and let it boil on a medium heat and add cumin seeds, chopped chillies, chopped ginger, garlic, onions and curry leaves. Wait until the onions turn golden brown in color. 
  9. Now add the cooked seeds to the pan. Add turmeric powder, salt, chilli powder, chopped tomatoes, garam masala powder to the pan.
  10. Allow the above mixture to be cooked for 10 mins.
  11. Garnish with corainder leaves.
 Your seeds curry is ready to be served.


Mushroom Curry


Ingredients:
  • 300g mushrooms
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 tea spoon cumin seeds (jeera)
  • 2 tomatoes
  • 1 medium size onion
  • 3 green chillies
  • chilly powder according to your taste
  • 1/2 tea spoon ginger garlic paste
  • 5 to 6 Curry leaves
  • 1 tea spoon Sun flower oil 
  • chopped coriander leaves

Method:
  1. Chop green chillies, onion, tomatoes, mushrooms and keep them aside.
  2. Take a pan. Add oil and heat on a medium heat. Add cumin seeds, curry leaves, chopped green chillies, and onion.
  3. Cook until the onions turn golden brown in colour.
  4. Now add ginger garlic paste, chopped tomatoes, mushrooms, turmeric, salt, chilly powder to the pan. 
  5. Continue cooking until the mushrooms get well cooked.
  6. Garnish with corainder leaves.
 Your Mushroom curry is ready to be served.


Spinach Curry



Ingredients:
  • 250g Spinach
  • salt according to your taste
  • 1/2 teaspoon turmeric (haldi)
  • 1 large size onion
  • 3 green chillies 
  • chilly powder according to your taste
  • 5g tamarind or according to your taste
  • 2 garlic pieces
  • 1 tea spoon chana dal

Seasoning Ingredients:
  • 1 tablespoon of sunflower oil
  • 1 teaspoon cumin seeds (jeera)
  • a pinch of asafetida (hing)
  • 2 whole red chilies
  • Curry leaves
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of urad dal

Method:
  1. Chop green chillies, spinach, onions and keep them into a pressure cooker.
  2. Now add turmeric, garlic pieces, chilly powder, tamarind, chana dal to the above and cook on high heat.
  3. Continue cooking until you get 4 whistles from the cooker.
  4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker.
  5. In mean time prepare seasoning. Take a pan. Add oil and let it boil on a medium heat and add all the seasoning ingredients. Stop cooking when the mustard seeds begin spluttering.
  6. After all the steam has escaped mash the spinach slightly. Add salt and cooked seasoning.
  7. Garnish with corainder leaves.
Your Spinach curry is ready to serve.


Sambar



Ingredients: 
  • 1/2 lime sized Tamarind ball
  • 1 cup Toor Dal (or lentils)
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons oil
  • Salt according to your taste
  • 5 green chillies (or to taste)
  • 7 to 8 Curry Leaves
  • 1 medium size onion (shallots are preferable)
  • Water - 4-5 cups
  • Chopped Coriander leaves
  • Tomatoes - 2 medium sized, chopped
  • Chilly powder according to your taste
  • Vegetables of your choice like green beans, drum stick, chopped carrot
  •  2 tablespoons sambar powder
  • Chopped ginger
  •  2 sliced garlic pieces

Ingredients for seasoning:
  • Urad dal – 1 tsp
  • Dried Red chillies – 3
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • 3 to 4 fenugreek seeds

Method:

  1. Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
  2. Wash and clean the dal.
  3. Cook Toor dal in 2 cups of water till it is soft.  You can use a pressure cooker for cooking the dal.
  4. Mash the cooked dal.
  5. Chop green chillies, tomato, vegetables of your choice (drum stick, green beans, carrot) and onion.
  6. Take a pan and heat the oil on a medium high flame. Now add all the seasoning ingredients to the pan.
  7. When the mustard seeds begin spluttering, add green chillies, garlic pieces, curry leaves, ginger and onions to the pan. Cook until the onions turn golden brown in colour.
  8. Now add chopped tomatoes, vegetables of your choice (drum stick, green beans, carrot) to the pan. Add 3 cups of water to the pan.
  9. Cook until the vegetables loose their rawness.
  10. Now add mashed dal, turmeric, salt, chilly powder, tamarind juice, Sambar powder to the pan. Add more water if needed.
  11. Cook for atleast 6 to 7 mins.
  12. Garnish with coriander leaves.
Your delicious Sambar is ready.


Cabbage Fry


Ingredients:
  • 2 Cups of chopped Cabbage
  • 5 to 6 Curry Leaves
  • 1/2 teaspoon Cumin seeds
  • 1 1/2 tablespoon oil
  • salt according to taste
  • Chilly powder according to your taste
  • 1 tablespoon fried chana dal powder (podum powder).
Method:
  1. Take a pan and add oil. Heat the oil on a medium low flame.
  2. Add cumin seeds and Curry leaves to the pan.
  3. Then add Chopped Cabbage to the pan.
  4. Cook until the cabbage turns golden brown in colour.
  5. Add salt, chilly powder and fried chana dal powder to the pan.
  6. Mix well and Garnish with coriander leaves.
Your Cabbage fry is ready to eat.


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